Beef tenderloin with horseradish sauce
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sour cream |
| ½ | cup | Parsley leaves; firmly packd |
| 3 | tablespoons | Prepared horseradish |
| 5 | teaspoons | Lemon juice; fresh |
| 1 | teaspoon | Salt |
| ½ | cup | Heavy cream; whipped |
| 5 | pounds | To 5.1/2 lb. trimmed beef tenderloin |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Crushed black pepper |
Directions
HORSERADISH SAUCE
TENDERLOIN
Make sauce - puree sour cream, parsley, horseradish, lemon juice, and salt in food processor. Transfer to bowl. Fold in whipped cream.
Chill up to 4 hours.
Remove beef from frig 1 hr. before roasting. Preheat oven to 450~.
Place beef in foil lined pan. Combine oil and salt; brush over beef.
Rub all over with crushed pepper. Roast 35 to 40 mins., until meat thermometer reaches 130~ for med-rare. Let stand 15 min. or up to 2 hrs. before slicing.
Slice beef and arrange on platter. Serve warm or at room temp with Horseradish Sauce.
Source: LHJ (12/94) :: MM by Sue Woodward